This tomato soup recipe has a nice kick of spice and the chickpeas add some protein and heft. Bonus: You likely already have all of the ingredients needed to make this soup.
Tomato soup just screams comfort, and in times like these, there’s nothing more precious. This recipe has a moderate amount of spice—though you’re more than welcome to adjust it to your liking—and the chickpeas help bulk up the bowl. And the great part is that you likely already have all of the ingredients in your pantry to put together this easy soup recipe for lunch or dinner.
How Do You Make Tomato Soup from Scratch?
This is a fairly simple and straightforward recipe using a can of crushed tomatoes, onion, garlic, and a few different seasonings from your spice cabinet. (If you don’t have fresh onion and garlic, I wrote out an even more pantry friendly version of this recipe for Thrillist.) Start by cooking the aromatics and spices in some olive oil to build flavor. Then add the tomatoes, canned chickpeas, and some water to the pot and let it simmer so all of the flavors can meld. And then voila! You’ve got soup.
A few notes on ingredients: Whole or diced tomatoes should also work in this recipe, but I would throw them in the blender or a food processor for a few seconds before adding them to the rest of the ingredients. Feel free to use whatever beans you want—whether canned or cooked from dried. I just used water to get to the right consistency, but of course you can use the stock of your choosing to add even more flavor. And if you want a creamy tomato soup, use cow’s or coconut milk instead. This recipe is a blueprint that you can use to cook tomato soup based on whatever you might have in your pantry at any given moment.
What to Serve with Tomato Soup?
I recommend adding a drizzle of extra-virgin olive oil to each bowl for a bit of richness and luxury, and heat seekers can sprinkle some extra red pepper flakes on top to crank up the spice. I ate this with a slice of bread for dipping—sometimes toasted and sometimes not. But of course, the classic pairing for tomato soup is always a crispy, gooey grilled cheese sandwich.
Spicy Tomato and Chickpea Soup Recipe
This recipe has a nice kick of spice and the chickpeas add some protein and heft. Bonus: You likely already have all of the ingredients needed to make this soup.
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 yellow or white onion, diced
- 1 teaspoon Italian seasoning blend
- 1 teaspoon kosher salt
- 1/2 teaspoon crush red pepper flakes, plus more for serving
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 28-ounce can crushed tomatoes
- 15.5-ounce can chickpeas, drained and rinsed
- 2 cups water or unsalted/low-sodium stock
Instructions
- Heat the oil in a saucepan over medium heat. Add the onion, Italian seasoning, salt, red pepper flakes, and black pepper and cook, stirring occasionally, until the onions have softened and start to turn translucent, about 8 minutes. Add the garlic and cook until fragrant, 1 minute more.
- Add the tomatoes, chickpeas, and water to the saucepan; bring to a boil, reduce to a simmer, and cook, stirring occasionally, for 10 to 15 minutes. Taste and adjust for seasoning. Ladle the soup into bowls, drizzle with some olive oil, and sprinkle with some red pepper flakes, if desired.
[…] Aaron Hutcherson’s Spicy Tomato and Chickpea SoupThis is another extremely pantry-friendly recipe with the option to use canned tomatoes and chickpeas, stock or water, and Italian seasoning. […]